Orange Lemon Jelly

1 package Royal Orange Gelatin
1 package Royal Lemon Gelatin
2 cups boiling water
2 cups cold water

Put Royal Lemon and Orange Gelatins into large bowl. Mix well; add boiling water and stir until dissolved; add cold water. Pour into moulds; chill until firm and serve plain or with sliced fruit. Bananas are very good. Serves 12.

Cider Jelly

1 package Royal Orange or Lemon Gelatin
⅛ teaspoon salt
2 cups sweet cider

Heat 1 cup cider to boiling. Pour over Royal Orange or Lemon Gelatin and salt; stir until dissolved. Add 1 cup cold cider. Pour into moulds and chill until firm. As a relish, serve plain. As a dessert, serve plain or with whipped cream. Serves 6.

Coffee Jelly

1 package Royal Lemon Gelatin
1 cup boiling water
1¼ cups strong coffee

Dissolve Royal Lemon Gelatin in boiling water. Add coffee which has been very carefully strained from any coffee grounds. Pour into mould; chill until firm. Serve with sweetened whipped cream. Serves 6.

Tomato Jelly Salad

1 package Royal Lemon Gelatin
1⅔ cups strained tomato juice
¼ cup vinegar
1 teaspoon salt
⅛ teaspoon pepper
⅛ teaspoon cloves
1 teaspoon onion juice
¼ teaspoon paprika

Heat tomato juice to boiling, and pour over Royal Lemon Gelatin. Stir until thoroughly dissolved; add vinegar and seasonings. Pour into moulds. Serve with mayonnaise on lettuce leaves. Serves 6.

Orange Charlotte Russe

1 package Royal Lemon Gelatin
2 cups boiling water
½ teaspoon salt
1 cup orange juice
Sections of pulp from 2 oranges well drained from juice
1 cup cream, whipped

Dissolve Royal Lemon Gelatin and salt in boiling water. Add orange juice. Cool by setting bowl in pan of very cold water until mixture begins to thicken. Beat with egg beater until light and frothy. Fold in whipped cream and sections of orange pulp free from any skin. Place in mould and chill thoroughly.

If desired, the mould may be decorated with the orange sections, instead of moulding them in the dessert. Serves 10.

Jellied Custard

1 package Royal Lemon Gelatin
1 cup boiling water
1 egg
¼ cup sugar
¼ teaspoon salt
2 cups milk

Make a soft custard of the last four ingredients as follows:—Beat egg slightly, add sugar and salt; mix well. Pour on milk and cook in double boiler stirring until it thickens sufficiently to coat the spoon. Cool.

Dissolve Royal Lemon Gelatin in boiling water. Cool; when it begins to thicken, add the custard; pour into moulds. Chill until firm. Serve with Fruit Sauce.

For variation, add ½ cup any preserved fruit with the custard, using the syrup drained from the fruit as a sauce. Serves 12.

Apricot Whip

1 package Royal Lemon or Orange Gelatin
1 cup boiling water
⅛ teaspoon salt
¾ cup apricot pulp
½ cup apricot juice

Dissolve Royal Gelatin in boiling water; add salt, apricot pulp and juice and chill by setting in cracked ice or very cold water. When almost set, beat with egg beater until stiff enough to hold its shape. Pile lightly in sherbet glasses lined with lady fingers or in small moulds and chill until firm.

Canned, sweetened, fresh or stewed apricots may be used. Serves 6.

Sunshine Salad

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup canned grated pineapple well drained from juice
1 cup cold water
1 cup grated carrot

Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill until it begins to thicken. Add grated carrot and pineapple. Chill in small moulds until firm. Serve on lettuce with mayonnaise. This is particularly good for children. Serves 6.

Pineapple Marshmallow Jelly

1 package Royal Lemon Gelatin
1 package Royal Cherry Gelatin
2 cups boiling water
2 cups cold water
6 slices canned pineapple, diced
12 marshmallows, cut in small pieces

Dissolve Royal Lemon and Cherry Gelatins in boiling water; add cold water and cool; add fruit, drained from juice, and marshmallows. Chill, stirring occasionally while thickening to prevent fruit from settling. When set, serve in sherbet glasses. Serves 12.

Pineapple Bavarian Cream

1 package Royal Lemon Gelatin
1 cup boiling water
⅛ teaspoon salt
1 cup canned pineapple juice
1 cup grated pineapple
1 cup cream, whipped

Dissolve Royal Lemon Gelatin in boiling water; add salt and pineapple juice. Set in pan of cracked ice or very cold water and chill until mixture begins to thicken. Beat with egg beater until very frothy. Fold in grated pineapple and whipped cream. Blend well; place in moulds and chill. Serves 10.

Jellied Fudgy Apples

½ cup sugar
1 cup water
6 apples—peeled and cored
1 package Royal Lemon Gelatin
1 cup cold water
1 cup brown sugar
1 tablespoon butter
¼ cup milk

Boil together sugar and water for about 10 minutes. Add apples and cook until tender but not broken. When done, drain and arrange in one large or six small moulds. Measure boiling syrup, add boiling water to make one cup. Pour over Royal Lemon Gelatin and stir until dissolved. Add one cup cold water. Cool. Prepare fudge by boiling together brown sugar, butter and milk to 238° F., or until a soft ball forms when tested in cold water. Fill centers of apples with fudge mixture. When it has cooled, pour gelatin mixture over apples to fill mould. Chill until firm. Serve with Whipped Cream.

½ cup chopped walnuts or pecans may be added to fudge mixture if desired. Serves 6.

Cherry Angelica

1 package Royal Lemon Gelatin
1 cup boiling water
1 cup cold water
10 maraschino cherries, chopped fine
⅔ cup angelica, chopped fine

Dissolve Royal Lemon Gelatin in boiling water; add cold water. Chill; when mixture begins to thicken, stir in cherries and angelica. Pour into moulds and chill until firm or line the moulds as follows:—Set moulds in pan of cracked ice. Pour in small amount of cold but still liquid Royal Gelatin. Tip and turn moulds to coat entire surface with the mixture. Arrange on this very thin strips of angelica and bits of cherries to form a design. Add remainder of gelatin mixture, carefully so design will not be disturbed. When all is added, chill until firm. Serves 6.